Ingredients

The following ingredients have 6 Servings
  • 16 ounces pasta of choice
  • 8 ounces mushrooms
  • 1 1/2 cup raw cashews
  • 1 1/2 cup plain non-dairy milk
  • 3/4 cup dry white wine (I used Pinot Grigio)
  • 4 tbsp olive oil or dairy free butter (divided)
  • Juice from 1/2 lemon
  • 8 large cloves garlic (divided)
  • 1/2 tsp onion powder
  • 2-3 tbsp nutritional yeast
  • 1/2 -1 tsp salt (or to taste)
  • 1/4 tsp pepper

Instruction

  • Add the cashews into a bowl and cover with boiling water. Let soak for about 30 minutes. 
  • Add 2 cloves of minced garlic to a pan with 2 tbsp of olive oil. Saute for 5 minutes or until browned. Add in the sliced mushrooms and saute until wilted, about 10 minutes. Once done, add the mushrooms to a bowl and set the pan aside, we'll reuse it in a second.
  • Meanwhile, bring a large pot of water to a boil and cook pasta according to package instructions. 
  • Mince the garlic and add to a pan (the mushroom one without the mushrooms in it) with 2 tbsp of the olive oil. 
  • Saute until golden brown and nice and fragrant. 
  • Pour in the white wine and cook for about 5 minutes so the flavors blend and the alcohol cooks off. You don't want it all to evaporate, but it should reduce by about half before moving on to the next step.
  • Add the mixture to a high speed blender with the drained and rinsed cashews the remaining olive oil and all of the other ingredients.
  • Process until completely smooth, about 30 seconds-1 minute. 
  • Taste and adjust seasonings as desired, or thin it out with more milk as needed.
  • Pour over cooked pasta and mix to combine. Add in the sauteed mushrooms.
  • Serve immediately and enjoy!